Spinach Balls In Green Curry Recipes

SPINACH CURRY (INDIAN PALAK CURRY)

Steps:

• Rinse and chop onions, spinach, ginger, garlic and green chillies.

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Steps:

• Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
• Add garlic and ginger, cook for 2 minutes.
• Add the tomato and chilli, cook for 3 minutes on a medium heat.
• Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
• Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
• Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
• Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
• Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
• Serve over basmati rice with fluffy, chewy homemade naan on the side!

QUICK AND EASY SAAG BHAJI {SPINACH CURRY}

Steps:

• Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
• Add the minced garlic and cook another minute. Add the ginger and cook another minute.
• Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
• Add the spinach cook until it wilts season to taste.

SPINACH BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
• Bake in preheated oven for 20 minutes, or until heated through and browned.

SPINACH CURRY

Steps:

• Heat the oil.
• Add the thymol seeds (ajwain in hindi).
• Add the ginger, garlic and onions.
• When the onions get soft, add the spinach.
• Add all the spices and salt.
• ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
• ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
• ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.

SPINACH BALLS IN GREEN CURRY

Steps:

• 1. Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Drain, let cool, then peel and grate. Reserve. In a food processor, process together the spinach, garlic, and green chili pepper until minced. Transfer to a large bowl.2. Add the potato, onion, pomegranate seeds, fenugreek leaves, ajwain seeds, salt, and baking soda, and mix well. Let sit about 30 minutes, then add enough chickpea flour to make a soft dough. Divide the dough into 20 to 25 portions and, using clean hands, shape into smooth balls.3. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of dough dropped into the hot oil rises to the top in 15 to 20 seconds. Add the spinach balls to the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes. Drain and set aside.4. Prepare the minty green curry sauce and leave in the pan. In a blender, process together the yogurt, cilantro, and cream until smooth, then mix it into the curry sauce and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes.5. Add the koftas to the pan and cook over medium heat until they absorb the juices and become soft, 10 to 15 minutes. Once the koftas have absorbed the sauce they are very fragile, so handle them with care. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPINACH BALLS (APPETIZER)

Steps:

• Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1" size.
• Place on a cookie sheet& freeze.
• When frozen place in a plastic zip lock bag.
• To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes.
• Serve hot.